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Thursday, March 30, 2017

'Sathamudhu' is the “Iyengar Lingo or paribhashai” for rasam. This is a simple to make, unique, tasty and light on stomach 'sathamudhu' made with buttermilk and freshly ground spices. This can be mixed with rice or can be consumed as it is like a soup. INGREDIENTS:

Whisk curd alongwith turmeric powder, asafoetida and salt until smooth. Dilute with 2 or 3 cups of water, to get a rasam like consistency, beat well, keep aside.

Dry roast the given items until golden brown and powder in a mixie. Add this powder to the buttermilk and mix well. Keep this mixture in low flame until the rasam starts to froth. Stir in between. Temper the given ingredients and pour over the rasam.NOTE:Do not allow the rasam to boil, switch off the stove when it is frothy, else rasamwill curdle.

Friday, March 24, 2017

Citron leaves are known for its medicinal values and effective for treating nausea, vomiting, and heartburns. Veppilai katti is a traditional tambrahm pickle. This is a powder based pickle, yes, you read it right, pickle in powder form, made by pounding the tangy flavoured citron leaves and some spices. Actually this has NO NEEM LEAVES, but is named so.This pickle will be in powder form and can be shaped to small balls as well. Both Narthai ilai podi and veppilaikatti are same. If in powdered form we say it as Narthai elai podi and if shaped to balls we say it as veppilai katti. It has a longer shelf life.

Some stores also sell veppilaikatti, but they add tamarind and more chillies giving it a brownish red colour. Personally, I dislike the tamarind taste in this pickle. So, I make this at home as I prefer the aroma of the leaves to dominate and the greenish colour. Nartha ilai podi / Veppilaikatti is tangy flavoured, spicy pickle and makes an excellent accompaniment to curd rice.

Heat a kadai and dry roast chillies for a minute. Dry grind hing, chillies and ajwain to a coarse powder in a mixie. Keep aside. Pulse the leaves, alongwith required salt coarsely. Combine all ingredients and pulse it to a coarse powder until everything is mixed well. Transfer to a bowl, add lime juice and make small balls. After drying, the colour changes, don't worry it is edible. Narthai ilai podi / Veppilaikatti is ready. NOTE: Lemon leaves can be substituted for citron leaves.Adjust chillies and lime juice to suit your tastebuds.VARIATION:

Done only with narthai leaves.Curry leaves can be added. Tamarind and more chillies are added which gives a brownish red colour to the balls. Some add green chillies. Some add pepper and cumin.

Heat a tablespoon of oil, add urad dal, toor dhal, hing and dry red chillies and fry until the dhals turn golden brown. Add chopped tri-colour bell peppers, tamarind and saute for a while until you see white spots on the bell peppers. When cool, add salt and grind in a mixie to a thick paste. Temper with mustard seeds and curry leaves.

Sunday, March 5, 2017

Bittergourd, known for its bitter taste is beneficial for health in many ways. I am not a great fan of bittergourd. But, some time back, I had surplus bittergourds and tried making this thokku / pickle. Usually bittergourd pieces are sauteed or cooked covered while making thokku. I tried in a different way of deep frying it. To be honest, after making and tasting this thokku, I really became a fan of this, as it did not taste bitter at all. Now, I buy bittergourds during seasons and make this thokku in bulk and store it for few months. Coming to the recipe, INGREDIENTS:

Wash and chop bittergourd into thin 1" lengthy pieces. Discard the seeds. Add salt and 1/4 tsp. turmeric powder, mix well and marinate for half an hour. Squeeze well and discard the squeezed water. Doing like this prevents thokku becoming bitter.Soak tamarind in warm water and extract juice. Heat oil in a kadai and deep fry squeezed bittergourd in batches until they become golden brown. Keep aside.Heat oil in heavy bottomed kadai, add mustard seeds, asafoetida, turmeric powder and curry leaves. Add the deep fried bittergourds, chilli powder, sambar powder, little salt and tamarind extract. (Be careful in adding salt as the bittergourds are already marinated with salt). Cook on medium flame until it is thick, Now add jaggery powder, mix well and cook for a while. When it becomes saucy, and oil leaves the sides, add roasted fenugreek seeds powder, mix well and immediately switch off the stove. When cool, store in an airtight bottle. This goes well with curd rice and even with chappathis and pooris. It can also be mixed with cooked rice. This stays fresh for more than 2 to 3 months.